Salty cream puffs with cod fish and saffron
Spring has finally arrived, even if this morning the farmer told me that in a couple of days maybe it will snow again!! But I do not want to believe him, I feel good and I want to celebrate the end of this long winter.
I liked the idea of creating a salty cream puffs with cod fish inside and chickpea. The chickpea cream has married well to this meeting of flavors, but believe me if I say that the pinch of saffron was the brilliant idea of this finger food and unfortunately was not mine, was my husband idea and of course he has keep remind me all evening. Men!
Serves 4
For cream puffs:
60 grams water
30 grams butter
35 grams flour
5 grams salt
1 egg
1 egg for use at the end of the procedure
For the cod:
300 grams cod
1 / 4 onion
1 anchovy
1 bay leaf
200 grams milk
The chickpea cream:
150 grams chickpeas
Salt and pepper
E.V.O. Oil
How it works:
Cream puffs: In a small pot melt the butter in the water, add the flour and salt, stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
Turn off the heat and allow to cool, then add the egg and turn vigorously until the mixture becomes a smooth thick paste. With the Sac a poche, pipe 12/15 mounds of dough onto the baking sheet, spacing them a couple of inches apart and cook in the oven, first at a high temperature 180 degrees for 6 minutes and then at a slightly lower temperature 160 for 10 minutes.
Cod:Fry onion , anchovies and bay leaf with oil, add the cod and cover with milk. Cook the cod, drain and mix in a blender with EVO oil.
Chickpea cream: mix the chickpeas (cooked) in a blender with two tablespoons of cooking liquid from the cod, olive oil, salt and a pinch of pepper.
To assemble the finger food: Make a small hole at the base of cream puffs and the Sac à poche fill it with the cream of cod, with a pastry brush, gently brush the beaten egg on the tops of the cream puffs,
sprinkle with a pinch of saffron. Bake in preheated oven 160 degrees for 1 minute. Pour the cream of chickpeas in a small container and place the finger food puffs.
Thanks for sorting out the yeast question. I am making the salty almond and parmesan bread today. I shall let you know how it goes. I am wondering how else you would serve the purple sprouting brocoli in Italy. There is lots in the shops here, and i find it delicious as a vegetable just with butter salt and pepper, but I am looking for something more interesting. I have used it in a tart, based on a french quiche with mint before, which was good. Any tips for me?
What do you think of this? mashed potatoes and broccoli with milk, butter, Parmesan cheese, salt and nutmeg. Another thing we do in Italy are fried balls of broccoli with parmesan ,bread crumbs, egg and potato. Or broccoli in batter ……. Which of these ideas has inspired you most? and let me know the saly Cantucci.
I would really love it, if there were more finger food restaurants and receipe books, because I love finger food. It just is more fun to eat.
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